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Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties

The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.5(1), pp.45-56
Main Author: Khothibul Umam Al Awwaly
Other Authors: Abdul Manab , Esti Wahyuni
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_b49bee8824f84731a9f208498444cf2b
title: Production of Whey Protein Edible Film: The Study of Protein and Glycerol Ratio on Physical and Chemical Properties
format: Article
creator:
  • Khothibul Umam Al Awwaly
  • Abdul Manab
  • Esti Wahyuni
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.5(1), pp.45-56
description: The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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descriptionThe aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol
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The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol

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The aim of the research was to know the effect of various protein: glycerol ratio as plasticizer on  physical and chemical properties of whey protein edible film. The result of the research showed that there was highly significant effect (P<0.01) of the protein: glycerol ratio on the WVP, protein solubility, and moisture content. The G3 treatment with protein: glycerol ratio (1:1.5) gives lower values of the WVP, protein solubility, and moisture content. Microstructure of edible film appears unflat on treatment G1, flat on treatment G2 and porous on treatment G3 on its surface.   Keywords : edible film, whey protein, glycerol

pubUniversity of Brawijaya
urlhttps://doaj.org/article/b49bee8824f84731a9f208498444cf2b
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date2012-02-01